I hope you all had a wonderful holiday season, were able to spend time with family and friends, and maybe even found a few moments to relax around the fire and take it all in.
Despite my best efforts to extend the break as long as possible, though, it is time to be getting back to normal. So, I'll be firing first thing tomorrow morning, Monday, as usual for afternoon delivery to town. I will be down at the café in S. strafford from 5:30-6:30 pm with both reserved loaves and extras, if there are any, for drop-ins. If you'd rather pick up your bread at the house on Old City Falls, just let me know in advance, please, and everything should be available for pickup between 4:15-5:00.
As always, to reserve something just send me an email and I will respond, hopefully by about 2:00 Monday, maybe a little later.
If you cannot make it on Monday, I will be delivering to Dan and Whits in Norwich and the S. Royalton Market on Wednesday and Friday. The Chef’s Market in Randolph will get bread on Friday this week. Check my Facebook page (Facebook.com/hwbreadworks) what I’ll be delivering to each location for the rest of the week.
See you Monday!
Pain de Campagne a traditional country French bread made with a portion of hand-ground wheat, spelt, and rye flours, this crusty loaf boasts a distinct flavor, an open crumb, and pleasing crust. A wonderful all around bread, this is a definite go-to for sandwiches, toast, or alongside a hardy winter meal. $6
100 Acre Sourdough: an all naturally leavened bread with no commercial yeast, this European style sourdough boasts a balanced flavor, as opposed to the biting sour of the San Francisco style, enhanced by hand-ground whole wheat flour. A satisfyingly chewy loaf delicious with soups and stews, as morning toast or the foundation of an epic sandwich. $6
Maple Anadama: my version of the New England classic replaces the traditional molasses with local maple syrup and features locally grown and ground corn meal. A subtly sweet bread that toasts beautifully, this is also delicious with sharp mustards and cheeses. $6
Filone: an Italian bread made with lots and lots of extra virgin olive oil and a little extra salt to really bring out the flavor, this light, soft bread will wow your taste buds. Perfect with pasta, this bread really shines when quickly thrown on the grill. $6
Cinnamon Swirl: The raisins will take a break this week (they’ll be back next week, though). Based on an oatmeal loaf and then stuffed with more butter, brown sugar, and cinnamon than should be allowed, this local favorite is dangerously delicious. A decadent treat for breakfast or a terrific after-school snack. I recommend you order these early as they never last long. $7
Pizza dough (by pre-order only): this soft, easily stretched dough yields an open crust with a well balanced flavor. Each dough will make a large pizza. $3